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Pear Tarte Tatin

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Pear Tarte Tatin
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
848
calories
Calories
0
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Nutritional values

1 tart pan contains
(Percentage of daily recommendation)
Calorie848 kcal(40 %)
Protein9.53 g(10 %)
Fat37.68 g(32 %)
Carbohydrates126.16 g(84 %)
Sugar added50.95 g(204 %)
Roughage7.81 g(26 %)
Vitamin A344.56 mg(43,070 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.38 mg(20 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.07 mg(5 %)
Folate26.37 μg(9 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C17.81 mg(19 %)
Potassium439.58 mg(11 %)
Calcium82.29 mg(8 %)
Magnesium19.03 mg(6 %)
Iron2.46 mg(16 %)
Iodine13.2 μg(7 %)
Zinc0.29 mg(4 %)
Saturated fatty acids22.39 g
Cholesterol132.56 mg
Author of this recipe:

Ingredients

for
1
tart pan of 28 cm ⌀
For the pastry
200 grams
1 pinch
1 teaspoon
100 grams
cold Butter
1
For the topping
5
1
Lemon (juiced)
75 grams
softened Butter
200 grams
4

Preparation steps

1.

For the pastry: pile flour on the work surface and mix with salt. Make a well in the center and add egg to the well. Cut butter into small pieces and arrange around the well. Chop all ingredients until crumbly. Quickly knead into smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

2.

For the topping: rinse and peel pears, quarter and core. Drizzle with lemon juice. Spread tart pan with 50 grams (approximately 1/7 ounces) of butter and sprinkle with thick layer of sugar (about 100 grams) (approximately 3 1/2 ounces). Arrange pear pieces on top tightly .

3.

Heat tart pan on medium heat on the stove for about 15 minutes and remove from heat when sugar begins to caramelize. Cool briefly and sprinkle with remaining sugar, spread with remaining butter divided into small pieces. 

4.
Preheat the oven to 200 ° C upper and lower heat.
5.

Roll out pastry and arrange on top of pears, press the edges into the pan.

6.

Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and cool slightly. Invert gently onto a plate and dust with crushed allspice. Serve warm. 

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